TX 715 
 .H232 
 Copy 1 
 
 vox POPULI PHt»S, LOWELL, MASS. 
 
 itiM^ 
 
►If 
 
 pANCY CrOCERIES. 
 
 "f:^ 
 
 FINEST Teas, Coffees, Spices, and Extracts. Great 
 variety of Chocolates and Cocoas. Imported Jellies, Jams, and 
 Sauces. Imported Candied Fruits of all kinds. Olives, Olive Oil, 
 Sardines in Oil, Sardines in Tomato, Truffled Sardines, Smoked Sar- 
 dines, Imported Cheeses, and in fact everything to be found in a 
 first-class store. 
 
 A VERY LARGE STOCK OF WINES AND LIQUORS. 
 
 CALIFORNIA WINES, S1.50 PER GALLON. 
 
 Fine imported and Domestic Cigars. Fancy Biscuits, 
 
 CHARLES W. CHENEY, "* 
 
 23 Central Street. 
 
 —PLUMBING— 
 
 Gas and Water Fitting, Tin 
 
 Roofing and Job Work, 
 
 DONE PROMPTLY AT LOW RATES. 
 
 Stoves, Ranges, and Tin Ware. 
 J. W. STEWART & CO. 
 
 85 Bridge Street - - Lowell, Mass. 
 
 T?E5iLjEii=ia:o3srE; 126-2. 
 
Hflf^DY 
 
 HOUSEHOliD 
 
 HlflTS. 
 
 A COMPILATION OF 
 
 Useful Cooking Recipes, Helpful Hints, and Ready Remedies. 
 
 [COPYRIGHTED.] 
 
 LOWELL, MASS.: 
 PUBLISHED BY HENRY V. HUSE, 
 
 1887. 
 
Jil Or'dei' 
 
 TO BE 
 SUCCESSFUL 
 
 WITH YOUR ^^^^^^M^ The Best Range 
 COOKING, ^^^t--^-"""^ IN THE WORLD, 
 
 FOR SALE BY 
 
 W. A. MACK & CO., 
 
 25 Shattuck Street, Lowell. 
 
 BURGH, FBNTON & CO., 
 
 DEALERS IN 
 
 Hardware, 
 
 Paints, Oils, and Brusfies. 
 
 Plumbing, Water and Gas Piping, 
 
 Whitewashing and Kalsomining. 
 
 No. 331 Merrimack St., 
 
 J^OWELL, MASS, 
 
HflNt>V Ho^SEHOLiD ]4irlTS. 
 
 Soup. 
 
 Bouillon. — Take from four to 
 eight pounds of beef from the shoul- 
 der, — according to the number to be 
 served, — put on early in the morning 
 for six o'clock dinner, in water enough 
 to cover it, with two quarts additional ; 
 let it boil slowly until the beef is ten- 
 der; remove from the fire. When 
 cold skim off the fat, add salt and 
 pepper to taste, strain into a soup 
 kettle, and boil for half an hour, add 
 a root of celery, or pieces cut an inch 
 long. 
 
 Soup Coloring. — A gill of water, 
 a quarter of a pound of lump sugar, 
 and half an ounce of butter should be 
 put on the fire in a small stew-pan, 
 and stirred until it is a bright brown 
 color ; add to it half a pint of water, 
 boil and skim it; let it cool, them 
 bottle for future use. 
 
 Pea Soup. — Boil one pint of split 
 peas in three quarts of water till quite 
 soft. Then stew in the soup a pound 
 and one-half of beef and a slice of 
 bacon, with a handful of spinach, a 
 few cloves, and a little mace. Let it 
 stew for two hours, rub it through a 
 sieve, then stew it with a little mint 
 and spinach cut fine, add salt and 
 pepper to taste and a lump of sugar. 
 Serve with fried bread cut into dice, 
 on a separate dish. 
 
 Chicken Soup. — Boil the bones 
 of two chickens with half an onion ; 
 the next day skim off all the fat, and 
 add half a cupful of pearl barley, 
 which has been soaked over night in 
 cold water, salt and pepper to taste. 
 Just before serving sift in one-third of 
 a teacupful of dry, line bread-crumbs. 
 
 Ox-Tail Soup. — Take an ox-tail 
 and divide it into small ]>ieces ; wash 
 nicely and put into a soup-pot, with 
 five qiferts of water and two pounds 
 of beef from the shoulder. Boil slow- 
 
 ly for several hours; when the meat 
 is sufficiently done to fall from the 
 bone, strain ; let it stand over night, 
 skim off the fat, return to the kettle, 
 and boil two hours. Add one onion, 
 celery, and two tablespoonfuls of 
 brown flour. This will make about 
 three quarts of liquor. Salt and pep- 
 per to taste. The flavor will be much 
 improved by the addition of a glass 
 of wine. 
 
 It is impossible to have good soup 
 without a sufficiency of good meat, 
 thoroughly boiled, carefully skimmed, 
 and moderately seasoned. Meat that 
 is too bad for any thing else is too 
 bad for soup. Cold meat re-cooked 
 adds little to its flavor or nourishment, 
 it is in vain to attempt to give poor 
 soup a factitious flavor by the disguise 
 of strong spices or other substances, 
 which are disagreeable or unpalatable 
 to at least one-half of the eaters, and 
 frequently unwholesome. Rice and 
 barley add to the insipidity of weak 
 soups, having no taste of their own. 
 Even if the meat is good, too large a 
 proportion of water and too small a 
 quantity of animal substance will ren- 
 der it fiat and vapid. All soups 
 should be boiled slowly at first, that 
 the essence of the meat may be thor- 
 oughly drawn out. The lid of the 
 kettle should be kept close, except 
 when it is necessary to remove it for 
 taking off the scum, which should be 
 done frequently and carefully. 
 
 If this is neglected the scum will 
 boil back into the soup and spoil it. 
 When no more scum arises, and the 
 meat is in rags, it is time to put in the 
 vegetables, seasoning, etc., and not till 
 then ; and if it should have boiled 
 away too much, then is the time to add 
 a little hot water. 
 
 Fried Bread. — Cut bread into 
 small cubes, fry in butter, being care- 
 ful to brown nicely on all sides, and 
 serve with soups on a separate dish. 
 
The Be?t Receipt for paving I|oneJ. 
 
 From $1.00 to $5.00 saved on every GOLD WATCH purchased at 
 
 WOOD'S, 89 Central Street. 
 From 50 cts. to $3.00 saved on every SILVER WATCH bought at 
 
 WOOD'S, 89 Central Street. 
 $1.00 to S5.00 saved on every GENUINE DIAMOND bought at 
 
 WOOD'S, 89 Central Street. 
 From 50C. to S2.00 saved on every Engagement or Wedding RING bought at 
 
 WOOD'S, 89 Central Street. 
 From 10 to 20 per cent, saved on SILVER WARE, according to the amount 
 purchased, at 
 
 WOOD'S, 89 Central Street. 
 We purchase Silver Ware direct from the manufacturers, and kee]) the larg" 
 est stock and latest styles of any jeweler north of Boston. Call at our double 
 store, up stairs and down, and be convinced. 
 
 Geo. H. Wood, 89 Central Street. 
 
 ^HIS CUT REPRESENTS A JOLLY FAT 
 J Dutchman. Why is he jolly and fat? 
 Because he buys his 
 
 FLOUR, BUTTER, TEAS 
 
 aCBON/ILD i 
 
 GO THOU AND DO LIKEWISE, 
 
 JVo. 9 Liberty Sqtiare, Lotvell^ Mass 
 
HANDY HOUSEHOLD HINTS. 
 
 Fish. 
 
 Creamed Oysters.— One pint of 
 oysters, one pint of cream, one heap- 
 ing tablespoonful of flour, one-third 
 cupful of cold milk, piece of butter 
 size of an egg, small piece of onion, 
 and a small piece of mace; salt and 
 pepper to taste. Put the cream on to 
 boil with the onion and mace in it. 
 Mix flour with one-third cupful of 
 milk and stir into the boiling cream. 
 Season with salt and pepper and cook 
 ten minutes. While the cream is 
 cooking, let the oysters come to a boil ; 
 skim carefully, strain and pour into 
 the boiling cream. Be careful and not 
 cook the oysters too much. 
 
 Creamed Oysters No. 2.— A little 
 more than a pint of oysters, one pint of 
 cream, salt and pepper to taste. Let 
 the cream come to a boil ; mix one 
 teaspoonful of flour with a little cold 
 milk and stir into the boiling cream. 
 Let the oysters come to a boil in their 
 own liquor, and turn the oysters into 
 the boiling cream. 
 
 Oysters for Lunch. — Trim the 
 beards from as many oysters as may 
 be required, wrap each in a very thin 
 shaving of fat, streaky bacon (cold 
 boiled bacon is the best) ; run them 
 one after the other onto a skewer, and 
 hold them over a clear fire until the 
 bacon is slightly crisp; serve on the 
 toast immediatelv. 
 
 Pickled Oysters. — Rinse your 
 oysters in their liquor, strain it on 
 them through a coarse cloth, and give 
 them one boil up, then take them out 
 of the liquor to cool. Prepare vinegar 
 by boiling it with black pepper, a little 
 salt, mace, cloves, and nutmeg, and 
 when perfectly cold pour it over the 
 oysters, and put away in a stone jar. 
 
 Fried Oysters. — Have in your 
 frying-pan some boiling lard. Wash 
 some large, fine oysters in cold water, 
 taking them out quickly. Roll them 
 in corn meal ; drop into the hot lard, 
 and fry a light brown. 
 
 Oyster Sauce. — Put into a sauce- 
 pan two dozen large oysters and strain 
 their liquor on to them. Let them 
 simmer but not boil ; then take them 
 out, and put in pepper and salt, with 
 
 one teaspoonful of flour rubbed 
 smoothly in butter, one teacupful of 
 milk, and let it all boil. When re- 
 moved from the fire put the oysters 
 in and serve hot. 
 
 Escalloped Oysters. — Butter an 
 oval dish, put in a layer of oysters, 
 and dredge in a little salt, pepper, and 
 butter, then a layer of rolled cracker ; 
 ])our over this a few spoonfuls of milk, 
 just enough to moisten the cracker, 
 then a layer of oysters with salt, pep- 
 per, and butter ; another of cracker, 
 with a little more milk, and so on 
 until the dish is full ; before putting 
 into the oven pour a little more milk 
 over the top ; bake about half an hour. 
 
 Escalloped Oysters No. 2. — 
 Three pints oysters, eight butter crack- 
 ers pounded fine, salt, batter, i)epper, 
 mace, nutmeg, and one glass of sherry. 
 Butter a pudding dish and put a layer 
 of cracker-crumbs into it, then a layer 
 of oysters, sprinkled with the season- 
 ing above-mentioned, then crackers 
 and oysters till the dish is filled. Put 
 small pieces of butter on the top. 
 Pour a wine-glabsful of sherry in care- 
 fully just before putting into the oven 
 to bake. 
 
 Escalloped Oysters No. 3. — On 
 the bottom of a shallow buttered dish 
 strew a layer of cracker-meal, a third 
 of an inch thick; wet this with oys- 
 ter liquor, strained, to which has been 
 added an equal quantity of rich milk ; 
 on this place a layer of oysters, just 
 touching each other, lightly sprinkled 
 with pepper and salt, and lay over 
 them very small bits of butter. Then 
 spread evenly another layer of cracker- 
 meal, thick enough to cover the oys- 
 ters, taking care to moisten it thor- 
 oughly with the prepared liquor. 
 Alternate meal and oysters until the 
 dish is filled, remembering to have a 
 thick layer of cracker-meal well 
 moistened, at the top. Bake half an 
 hour. 
 
 Fish Chowder. — Take about four 
 pounds of either cod or haddock, skin 
 it, wash in cold water, and cut in 
 small pieces. Then fry in the kettle 
 in which the chowder is to be made a 
 quarter of a pound of salt pork until 
 it is brown. Pare and slice five pota- 
 
Wilton Ranges 
 
 ARE THE BEST. THOUSANDS IN USE. 
 
 Constantly on hand a large assort- 
 ment of 
 BLACK WALNUT, ASH, and 
 
 PAINTED CHAMBER SETS. 
 ALSO, NEW AND 
 
 SECOND-HAND 
 
 FURNITURE. 
 
 John E. Berry, 
 
 ^^ Auctioneer and Commission Merchant," s^ 
 
 39 and 41 Market Street, 
 
 Lowell, Mass. 
 
 (^ORNS AND guNIONS 
 
 DR. O. A. WILKINS, 
 
 FOOT SPECIALIST. 
 
 Corns, Bunions, Club, and Ingrowing Nails treated with the utmost skill. 
 Successful experience of twenty years before the public. References : my 
 patrons for the past seven years in Lowell. 
 
 DR. WILKINS' DEODORIZING FOOT LOTION. 
 
 For tender feet, the best thing in the world. Do n't suffer with sore feet, for 
 delays are dangerous. 
 
 Office, No. 1 Prescott Street, 
 
 ^=L001s^ 3 1-2. 
 
 i 
 
HANDY HOUSEHOLD HINTS. 
 
 toes and one small onion. Place a 
 layer of potato and onion in the ket- 
 tle, then a layer of fish, dredge lightly 
 with salt, pepper, and flour; continue 
 adding alternate layers of potato, fish, 
 and seasoning until all is used; then 
 add hot water enough to cover ; boil 
 gently one-half hour tightly covered; 
 add a pint of milk and six crackers, 
 split and dipped in cold water, and 
 cook ten minutes more. 
 
 Baked Shad. — Take some bread- 
 crumbs, chopped parsley, butter, pep- 
 der, and salt, and mix them up with 
 beaten yolk of egg. Fill the shad 
 with this dressing, tie a string around 
 it, put in a pan with a little water, 
 place some pieces of butter over the 
 fish, and bake. Onion can be added 
 according to taste. 
 
 Steamed Fish. — Cut off the head 
 and tail ; wash the fish, salt and lay it 
 on a plate in a steamer, and cook till 
 done. Then remove carefully to a 
 platter, after having taken off the 
 skin. Serve with drawn butter made 
 as follows : Two heaping teaspoon- 
 fuls of flour, mixed well with a piece of 
 butter the size of an egg. Pour on 
 enough boiling w^ater to make it the 
 consistency of cream. 
 
 Fish Balls. — Boil together for 
 about one-half hour, one quart of 
 sliced potatoes pared, and one large 
 cupful of salt fish. Mash, and add 
 two tablespoonfuls of cream or milk, 
 with a small piece of butter size of an 
 egg, and one egg ; beat together with 
 a spoon; then have the fat boiling hot, 
 drop a tablespoonful of the mixture 
 into the hot fat. Do not use the 
 hands to make them into balls, or 
 flour. 
 
 meats. 
 
 Broiling. — In broiling two things 
 are very essential : a bright, hot bed 
 of coals and the entire attention of 
 the person performing the operation. 
 A poor fire dries the meat, rather than 
 cooks. The meat should be frequently 
 turned, to avoid burning and to enable 
 it to become cooked through without 
 doing the outside too much. If the 
 look is attempting to broil the meat 
 
 and dish up the remainder of the meal 
 at the same time, the broiling will be 
 neglected and the meat scorched. By 
 following the above directions you will 
 ensure a well-cooked meat. 
 
 Roast Meat, — In roasting any 
 kind of meat place half a dozen me- 
 dium-sized, pared potatoes around the 
 roast on the grate in the pan, and 
 when basting the meat baste the pota- 
 toes also. When done they will be a 
 rich brown color and are of superb 
 flavor. 
 
 Roast Beef. — In roasting beef, if 
 an onion is placed on the top of the 
 meat during cooking, it will add great- 
 ly to its flavor. It should be removed 
 before serving. 
 
 Hani. — Boil a ham in clear water 
 one hour or more, according to size; 
 take it out of the water and rub it off 
 with a clean cloth and remove the 
 skin ; put it in a kettle, pour wine 
 over it, and keep it closely covered, 
 steadily boiling one hour. It is very 
 nice browned in an oven half an hour 
 with brown sugar sprinkled over it. 
 
 Boiled Ham. — Wash a ham nice- 
 ly in warm water ; rub it well with a 
 wet cloth. Have a kettle filled with 
 cold water and put your ham in ; let it 
 boil slowly at first, and then boil 
 briskly. Turn in the pot occasionally, 
 allowing four hours to thoroughly 
 cook a ten-pound ham ; three hours 
 for a small one. 
 
 Baked Ham. — For baking take 
 a small- or medium-sized ham, trimmed 
 and made into good shape. The even- 
 ing previous to cooking soak in a pan 
 of hot water three or four hours ; in 
 the morning make a stiff paste of rye 
 meal mixed with water, and cover the 
 ham entirely with the paste ; bake 
 five to six hours in a moderate oven. 
 When done remove the crust, take off 
 the skin, and dredge with powdered 
 bread-crumbs. A ham can scarcely 
 be cooked too much or too slowly. 
 Save the skin entire to cover the cold 
 ham when it is put away in the pantry. 
 
 Madeira Ham. — Take a ham of 
 fine quality, lay it in hot water, soak a 
 day and a night, changing the water 
 several times, washing out the pan 
 each time. On the morning of the 
 
^ PAIN 
 €URE 
 
 CURES 
 
 Rheumatic and Neuralgic 
 
 Headache, Earache, Toothache, 
 
 Colds, Sore Throat, Colic, Cholera Morbus, 
 
 Burns, Cuts, Bruises, Bites, Stings, 
 
 Sprains, Piles, Lame Back, etc. 
 
 The proprietor of KEYSTONE PAIN CURE thoroughly tested its merits 
 in his own family before offering it to the public, and now always keeps it in the 
 house, and by immediate use in any case in which it is known to be a remedy, 
 prevents much pain and sickness. You can do the same, and thus at the ex- 
 pense of a few cents save many dollars and escape much suffering. 
 
 GEO, H, WESTGATE, Proprietor, Lowell, Mass, 
 
 Bottles 25 and 50 Cents. Sold by Druggists. 
 
 Housekeepers, Ahoy! 
 
 ORDER YOUR 
 
 Roast Beef, Steaks, Chops, Chickens, and 
 Choice Fixings for a First-Class Dinner 
 
 ' XL 
 
 mEEFE m 
 
 47 Dutton Street. 
 
 EVERYTHING CHOICE AND THE LOWEST PRICES. 
 
MANDV HOUSEHOLD HINTS. 
 
 9 
 
 second day put the ham into a large 
 pot of cold water, and boil slowly four 
 hours, skimming well. Then take 
 from the fire, remove the skin, and 
 put the ham into a clean boiler, with 
 sufficient Madeira wine to cover it 
 well. Stew for an hour, keeping the 
 pot tightly covered, except when turn- 
 ing the ham. When stewed drain the 
 liquor into a porcelain-lined saucepan. 
 Cover the ham all over w^ith a thick 
 coating of powdered sugar and bake 
 for an hour in a hot oven. Mix some 
 orange- or lemon-juice with the liquor 
 in the saucepan, add sugar and nut- 
 meg, give one boil up, and serve sepa- 
 rately as a sauce for the ham. 
 
 Fried Bacon. — Bacon, cut into 
 thin slices and browned in a frying- 
 pan, makes a very nice relish with 
 many kinds of meat, and served with 
 fried calves' liver it is an excellent 
 breakfast dish. 
 
 Spiced Tomato Steak. — Take 
 a thick slice of steak cut from the 
 round, cut gashes and fill the same 
 with powdered cracker and 'spices, 
 then roll up tightly and tie with a 
 string. Take a quart of canned to- 
 mato in a tight saucepan and place the 
 meat in it; cover tightly, and let it 
 cook slowly for two and a half or three 
 hours, until the meat is thoroughly 
 done. Untie the meat and serve on 
 a platter, with the tomato poured over 
 it. 
 
 Pepperpot. — Boil six pounds of 
 tripe for one hour, then take it from 
 the water in which it has boiled and 
 put in fresh water with a knuckle of 
 veal. Let these boil for two hours, 
 then add potatoes, onions, carrots, a 
 little parsley, some celery salt or 
 stalks of celery, and any other herb or 
 vegetables desired; plenty of salt is 
 essential, and considerable black pep- 
 per. When the tripe is tender, cut it 
 into small bits and put back into the 
 kettle. After removing the vegeta- 
 bles make a nice gravy. Dumplings 
 may be served with this. The best 
 way to cook them is to steam them 
 and then drop them into the boiling 
 gravy just before serving. They will 
 be thoroughly cooked and be light if 
 steamed for three-quarters of an hour. 
 
 Beef Scallop. — Two cupfuls of 
 cold, underdone roast beef, one cup- 
 ful of raw potatoes cut into dice, two 
 beaten eggs, mustard, pepper, salt, 
 and a teaspoonful of finely minced 
 onion, one cupful of gravy or stock. 
 Peel and cut the ]>otatoes, lay them in 
 cold water for half an hour, drain, 
 cover them with boiling salted water 
 and stew gently ten minutes; drain 
 off the water, add the gravy and the 
 beef chopped fine ; cook slowly for 
 ten minutes, turn into a bowl, beat in 
 the eggs, the onion, salt, pepper, and 
 mustard, put into a greased baking 
 dish, strew crumbs on top, bake 
 covered half an hour, then brown. 
 
 Boiled Turkey. — For boiling se- 
 lect a fat hen turkey; fill the breast 
 with stuffing made of a quarter of a 
 pound of grated bread-crumbs, mixed 
 with two large tablespoonfuls of but- 
 ter, seasoned with a little pepper and 
 salt, a large teaspoonful of powdered 
 nutmeg and mace mixed together, a 
 tablespoonful of sweet herbs, and the 
 crumbled yolks of two hard-boiled 
 eggs ; add the grated yellow rind and 
 the juice of a lemon, and mix well. 
 Put the turkey in a large pot with 
 plenty of cold water, and boil gently 
 for two hours or more, in proportion 
 to its size ; carefully removing the 
 scum as it rises. It will be whiter if 
 boiled in a cloth. Serve with oyster 
 sauce (see page 5). To ascertain if 
 done, try the thickest parts with a 
 large needle ; if it passes in and out 
 easily it is done. 
 
 Tripe. — Because tripe is so delicate 
 and easily digested it is a proper article 
 of diet for dyspeptics, yet those having 
 digestive organs that never rebel, how- 
 ever heavily loaded, will hardly be 
 willing to grant those less favored in 
 this particular the exclusive right to 
 the snowy honeycomb. It is too much 
 a favorite to be appropriated by one 
 class without a protest. The manner 
 of preparing it as practiced by our 
 great-grandmothers, whose culinary 
 labors reach back much farther than 
 those of the present generation, re- 
 quired so much labor that the delicate 
 woman wisely said, "it didn't pay to 
 attempt to make it ready for the 
 
For the Masses 
 
 THE RADICAL BLOOD PURIFIER. 
 
 Purely vegetable, and a sure and speedy cure for Rheumatism, Scrofula, 
 Kidney Complaints, Loss of Appetite, Liver Complaint, and General Debility. 
 It is one of nature's wonders, and cures where all others fail. 
 
 Only $1.00 a Bottle. Sold by Druggists. 
 
 Dr. Goss' Cough Drops 
 
 Will cure the worst Cough in 48 hours. 50 cts. a bottle. 
 
 Dr. Goss' Anti-Pain, 
 
 Warranted for all Bowel Complaints. No cure, no pay. 
 
 HERE YOU ARE, LADIES ! 
 
 The PuLLyviAN ''^ange. 
 
 BEST COOKING RANGE IN THE WORLD. 
 
 Hot Closet and all Modern Improvements. Weight 400 lbs. Every Cook 
 and Housekeeper should have one. 
 
 Price $30. Worth $40. 
 
 SOLD ONLY BY 
 
 Jerry Ryan, No. 8 Middlesex St, 
 
 PLUMBING, GAS AND WATER FITTING A SPECIALTY. 
 
HANDY HOUSEHOLD HINTS. 
 
 11 
 
 table." The beefs stomach was sewed 
 up after being turned, and this was 
 done at the barn with the mercury, 
 perhaps, low in the twenties ; it was 
 then taken to the house and washed 
 well, sprinkled thickly with salt and 
 covered with water. The next day it 
 was scraped and the water changed ; 
 the salt water was renewed for five 
 days, also the scraping at intervals ; 
 it was soaked in fresh water for one 
 da3', and then the tripe was cut in 
 pieces, and the final scraping removed 
 any remnants of the dark coating. 
 Only the few now think of dressing a 
 trijie, as the butcher brings it to the 
 door cleaned and boiled, and such do 
 not find the process of cleansing ex- 
 haustive, as lime is a friendly helper. 
 Pour hot water on a quart of air- 
 slaked lime in the vessel containing 
 the tripe, and in two hours, or possi- 
 bly one, all extraneous matter will 
 yield to the knife, and the inner sur- 
 face will be as white as the outer. 
 Wash the tripe and soak for a day at 
 least in cold water, renewing the 
 water once or twice ; then examine 
 very carefully, and cut off the tallow, 
 and it is ready foi boiling. Cut it in 
 pieces, cover with cold water, and 
 cook eight or ten hours until tender. 
 Salt added an hour before the tripe is 
 done improves the flavor, but will 
 give it a greyish hue if it is boiled in 
 an iron kettle. Directions for pre- 
 paring tripe for the table are noted 
 iDelow. 
 
 Broiled Tripe. — When the tripe 
 is well boiled, cut in pieces that can 
 be accommodated upon the girdiron, 
 and broil quickly- Season with plenty 
 of butter, salt and pepper to taste. 
 
 Fried Tripe. — Roll the boiled 
 tripe, cut in squares, in egg, then in 
 cracker - crumbs, and fry to a nice 
 brown. Serve with catchup. 
 
 Stewed Tripe. — Cut the boiled 
 tripe into small pieces and add three 
 or four small onions; pour over the 
 tripe and onions a little warm water. 
 Let it cook slowly until both are ten- 
 der and the water nearly boiled away. 
 Then add milk sufficient to make a 
 good gravy, a tablespoonful of butter 
 made smooth in an equal quantity of 
 
 flour; salt and pepper to taste, and 
 boil three minutes. 
 
 Tripe Curry. — Boil two pounds 
 of tripe and cut into strips ; peel two 
 large onions and cut them into square 
 pieces, and ])ut the onions into a siew- 
 pan with three tablespoonfuls of but- 
 ter. Let it stew till brown, stirring 
 well, and mixing a tablespoonful of 
 curry powder. Now add one pint of 
 milk and the cut-up tripe. Let all 
 stew for an hour, skimming it well. 
 Serve in a deep dish, with boiled rice. 
 
 Bi^ead. 
 
 Yeast. — One cupful of hops, two- 
 thirds cupful of malt, both thoroughly 
 boiled in four quarts of water in a 
 porcelain kettle ; never in tin or iron. 
 Mix one cupful of flour, one cupful of 
 sugar, two-thirds cupful of salt to- 
 gether in an earthen dish; strain the 
 water from the hops and malt boiling 
 hot over this, straining it quickly and 
 thoroughly. When cold add to it one 
 pint of yeast, and keep it quite warm, 
 but not hot, until it begins to ferment. 
 Bottle next day. 
 
 Yeast No.' 2. — Put a large hand- 
 ful of hops into a gallon of water, boil 
 it until a light brown color, with two 
 Irish potatoes sliced in it ; when the 
 potatoes are soft strain it into a 
 wooden bowl; stir one quart of flour 
 into a paste with cold water, and when 
 the hop tea is cool stir it in. Then 
 return it to the kettle and put oyer 
 the fire to thicken, stirring it all the 
 time. As soon as it is thoroughly 
 heated, pour again into the wooden 
 bowl to cool, occasionally stirring it. 
 When perfectly cold, put' it in a stone 
 jug with a loose stopper; set it in a 
 warm place to rise, placing the jug in 
 a pan to catch what yeast runs over. 
 When it is done rising put it away in 
 a jug, filling it only two-thirds full. 
 Two spoonfuls of honey or a cup of 
 sugar mav be added be'fore putting it 
 in the jug, or a teaspoonful of sugar 
 to half a pint when used. Use one- 
 half pint to two f[uarts of flour. 
 
 Brown Bread. — Three cupfuls of 
 rye meal, two cupfuls of Indian meal, 
 
A BOON to WOMEN 
 
 May be consulted at his office, 
 
 189 Middlesex Street, 
 
 On all those diseases peculiar to women. Ladies who require the services 
 
 of a skilful and successful Physician, should call before consulting 
 
 any other. A friendly chat will cost nothing, and may save 
 
 you from an early grave. His medicines are 
 
 SURE., SAKE, AND RELIABLE, 
 
 In the treatment of all Female Complaints. Those who wish it, may be con- 
 sulted at their homes. Remember, delays are dangerous. 
 
 # f HE &ADIE1S' f HIDND. t. 
 
 DR. FRANCIS^ 
 
 Vegetable ]~) iscovery. 
 
 Wholly vegetable, SURE AND SAFE, and a positive cure for Bowel 
 Complaints, pains of the Monthly Periods, Rheumatism, Neu- 
 ralgia, etc. Endorsed by every lady who has used it, 
 and testimonials received daily praising its 
 true worth. Every mother or invalid 
 lady should keep it in the house. 
 Once used, always used. 
 
 PREPARED BY G. E. THOMAS, - - 189 MIDDLESEX STREET. 
 
 ALL DRUGGISTS KEEP IT. 
 
HANDY HOUSEHOLD HINTS. 
 
 13 
 
 one teaspoonful of salt. Mixed well, 
 and then add one cupful of molasses 
 and one pint of tepid water, with one 
 teaspoonful of soda dissolved in it, — 
 or if you prefer, one teaspoonful of 
 cream of tartar, and half a teaspoon- 
 ful of soda. Steam over a kettle of 
 boiling water four hours. If you de- 
 sire a crust, then bake for half an 
 hour. To avoid heaviness, cook im- 
 mediately on mixing. 
 
 BroTvii Bread No. 2. — Two cup- 
 fu!s Indian meal, two cupfuls rye 
 meal, one cupful of flour, one and 
 one-half pints of sweet milk, two- 
 thirds cupful of molasses, one tea- 
 spoonful of saleratus, and a little salt. 
 Bake. 
 
 Corn Bread. — Mix three pints of 
 corn meal in one quart of sour milk; 
 add three well-beated eggs, one tea- 
 spoonful of soda, and one of salt. 
 Beat it well and bake half-inch thick 
 in pans. 
 
 Tea Rusks. — One-half pint of 
 new milk, one cupful of yeast, a little 
 salt, flour enough to make a batter. 
 Let it rise about five hours, then add 
 one cupful of sugar, one egg, and 
 flour enough to knead into biscuit. 
 Put into pans, and when light bake in 
 a cpiick oven. 
 
 Nice Rolls. — Take one quart of 
 flour, large spoonful of good yeast, 
 two eggs, a little salt, and half a pint 
 of sweet milk. Knead it well, and 
 set to rise. The next morning work 
 in an ounce of butter, make the dough 
 in small rolls, and bake. 
 
 German Toast. — Cut nice slices 
 of loaf bread; beat four eggs for 
 twelve slices. Dip the bread m the 
 beaten egg on both sides, and fry it in 
 hot butter. Never put the butter on 
 until you have all prepared, as the 
 salt in the butter makes it burn quick, 
 and gives the toast an unpleasant 
 taste. This is a very nice breakfast 
 dish. 
 
 English Buns. — One yeast cake 
 dissolved in a pint of warm milk, a 
 pinch of salt, and flour to make a soft 
 sponge, and let rise ; add one teacup- 
 ful of sugar, a cupful of butter, two 
 eggs, flour to make a stiff dough ; let 
 rise, roll in a large sheet, spread with 
 
 butter, and cut in biscuits, fold over, 
 let rise again and bake. 
 
 Muffins. — Beat three eggs, add 
 one pint of warm milk and a gill of 
 yeast, stir well into it two pounds of 
 flour. If your batter is very thin add 
 a little more flour. Bake quickly in 
 muffin tins. 
 
 Muffins No. 2. — One quart of 
 flour, three eggs, one cupful of yeast, 
 one spoonful of lard or butter, and a 
 little salt. Make at night and bake in 
 tins for breakfast. 
 
 Parker-House Rolls. — One quart 
 cold boiled milk, two quarts flour, one 
 large tablespoonful of lard rubbed in- 
 to the fiour. Make a hole in the mid- 
 dle of the flour ; take one cupful of 
 yeast, one-half cupful of sugar, add 
 the milk, and pour into the flour with 
 a little salt ; stir gently with a spoon, 
 and let it stand until morning, then 
 knead it hard and let it rise ; when it 
 has risen, cut it down with a knife and 
 knead again, and let rise a second 
 time ; cut down again at four in the 
 afternoon and knead and cut ready to 
 bake, and let rise again in* the pan. 
 Bake twenty minutes. 
 
 French Rolls. — Peel four large 
 potatoes, boil in two quarts of water, 
 strain potatoes and water through a 
 colander, when cool add a cupful of 
 good yeast. Set to rise, when light 
 turn into a bread-pan, and mix in a 
 teaspoonful of salt, half a cupful of 
 lard and flour to make stiff dough; 
 let it rise agam and work down several 
 times. When very light make out in 
 rolls and let rise, brush with egg and 
 sugar, and bake in a quick oven. 
 
 Breakfast Rolls.— Take three 
 cupfuls of sweet milk, one cupful of 
 butter or lard, dissolve one yeast cake 
 in a cupful of warm water, mix with 
 flour enough to make dough. Set to 
 rise over night; in the morning add 
 one egg, knead thoroughly, let rise 
 again, and when light make out in 
 rolls, place in pans, keep warm, and 
 bake when very light. 
 
 Flannel Cakes. — One quart of 
 milk, one cupful of corn meal, and 
 nearly three of flour, half-cake of 
 yeast, stirred in a half -cupful of warm 
 water, one large cupful of boiling 
 
Ladiks! Ladies! 
 
 SEND YOUR 
 
 Linen, Lace, Window Curtains, Table Covers, 
 Napkins, and General Laundry Work, 
 
 TO THE 
 
 Middle^e^ ^team Laundi^ij, 
 
 18 AND 22 MIDDLESEX STREET. 
 
 Skilled and careful help in each and every department. 
 TELEPHONE 198-R. 
 
 On TeaiTis^ Furniture, and Personal Property 
 
 (to remain in possession of owner), or Bank 
 
 Books, Bonds, Jewelry, etp., to be deposited 
 w^ith me. Low interest. Business confidential. 
 
 (INGHAM'S block). 
 
 Ill £:a.st IMerriinaclc Street - - LoTvell, 
 
HANDY HOUSEHOLD HINTS. 
 
 15 
 
 water, one teaspoonfiil of salt, one 
 teaspoonful of molasses, bit of soda 
 the size of a pea in the milk. Scald 
 the meal with the boiling water, stir 
 in the milk, and strain through the 
 colander, add flour and yeast and let 
 it rise until morning, beat in salt and 
 molasses, and when the batter is 
 smooth "and light bake on a griddle. 
 They are very nice. 
 
 OQisGellaneous. 
 
 Lyonnaise Potatoes. — Cut a 
 
 quart of cold boiled potatoes into 
 cubes, add one tablespoonful each of 
 pepper and salt. Fry a tablespoonful 
 of chopped onion in three tablespoon- 
 fuls of butter until yellow; then add 
 the potatoes, being careful not to 
 break them; when hot add a table- 
 spoonful of chopped parsley, and 
 cook ten minutes longer. 
 
 Chicken Croquettes. — One can 
 of boned chicken, one cupful of 
 mashed potatoes, one-half cupful of 
 drawn butter. Chop the chicken very 
 fine and season with salt and ])epper. 
 Beat two eggs very light, and when 
 the drawn butter is boiling hot pour it 
 upon the eggs ; then stir in the chicken 
 and set the mixture away to cool. 
 Make into shapes, not too thick, brush 
 them over with egg, roll in fine cracker- 
 crumbs, and fry in a wire basket in 
 hot fat. Cracker dust can. be pur- 
 chased in pound packages, and is a 
 great convenience, besides being more 
 evenly powered than that which is 
 rolled at home. 
 
 Celery Salad. — Stir briskly the 
 yolk of one egg, and add sweet oil, 
 by drops, until the consistency be- 
 comes stiff. Add two tablespoonfuls 
 of prepared mustard, a pinch of salt 
 and pepper, three tablespoonfuls of 
 vinegar. Have ready three bunches 
 of celery, chopped fine, v.'ashed, and 
 well drained, then pour the above 
 sauce over the celery. 
 
 Omelet. — Four eggs well beaten, 
 two large spoonfuls of flour, two cup- 
 fuls of milk, a little salt. Melt butter 
 the size of an egg in the baking-pan, 
 and bake two minutes. 
 
 Chow-Cho-w. — One quart medi- 
 um-sized cucumbers cut lengthwise, 
 one quart smallest cucumbers, one 
 quart small onions, one quart small 
 sliced green tomatoes, one quart small 
 string beans, one large cauliflower, six 
 green peppers (grated). Put all in 
 weak salt water for twenty-four hours, 
 
 — putting the onions in separate water, 
 
 — then scald the whole with the same 
 water, not using the water that was on 
 the onions. 
 
 For the Paste. — While the above 
 are getting hot make a paste of six 
 tablespoonfuls of mustard, one table- 
 spoonful of turmeric, one-half cupful 
 of sugar, one cupful of flour, two 
 quarts best vinegar. 
 
 Mix the mustard, sugar, turmeric, 
 and flour with a little cold vinegar, 
 then add the rest of the vinegar, boil 
 a few minutes, stirring all the time, — 
 then pour this paste over the pickles 
 while hot. Put in jars in a cool place. 
 
 Creamed Onions. — Boil small 
 white onions in salted water, pour off 
 the first water, add more from the 
 kettle, and cook until tender. Have 
 in another saucepan a gill of hot 
 cream, thickened with a teaspoonful 
 of flour ; drain and lay in the onions, 
 and season with salt and white 
 pepper. 
 
 English "Ginger Pop." — This 
 popwlTKX British beverage is made as 
 follows: One and one-half ounces of 
 the best ground Jamaica ginger, one 
 ounce of cream of tartar, one pound 
 of sugar, and two sliced lemons ; to 
 all of which add four quarts of boil- 
 ing water and one-half pint of yeast. 
 Let it ferment for twenty-four hours; 
 strain and bottle it. In a week or 
 two it will be ready for use. 
 
 Sweet Potato Lunch. — Sweet 
 potatoes cooked in this way are de- 
 licious for lunch, although they are 
 liked by many persons for dinner: 
 After boiling the potatoes, peel them 
 and slice them lengthwise. Put a 
 layer of the slices in a buttered dish; 
 sprinkle them with cinnamon and 
 sugar and put tiny bits of butter here 
 and there ; add another layer of po- 
 tatoes, sprinkling them as before, and 
 continue till all are used, putting a 
 
HOUSEKEEPERS, ATTENTWN ! 
 
 BUY YOUR 
 
 Foroitore, Beddio^, Cortaios, Drapm, &., 
 
 •J^^T^r r^( "B^" T^<' "IS< T^' fn 
 
 138 AND 140 CENTRAL ST., LOWELL, MASS. 
 
 LARGE STOCK! LOW PRICES! 
 ^^^ Repairing old and upholstering new Furniture to order a specialty. 
 
 LADIES CAN ALWAYS FIND 
 
 WHAT THEY WANT IN FINE 
 
 BOOTS AND SHOES 
 
 52 AND 53 DUTTON STREET. 
 
 Holland & Rand. 
 
 BEST QUALITY AND LOWEST PRICES. 
 
 FINE REPAIRING A SPECIALTY. 
 
 ^ 
 
HANDY HOUSEHOLD HINTS. 
 
 IT 
 
 little more butter on the top of the 
 last layer. Bake in a good oven a 
 delicate brown and serve. 
 
 Scalloped Potatoes. — Cut up 
 cold boiled potatoes until you have 
 about a quart. Put in a pan a generous 
 cupful of milk, one teaspoonful of flour, 
 and one tablespoonful of butter. Set 
 on the stove and let it thicken, then put 
 a layer of potatoes in a pudding dish, 
 season with salt and pepper, and pour 
 on a little of the gravy. Continue 
 until all is used. Cover the top with 
 rolled cracker-crumbs and bits of but- 
 ler. Bake twenty minutes. 
 
 Dressing for Sandwiches. — 
 Half-pound of nice butter, two table- 
 spoonfuls of mixed mustard, three 
 tablespoonfuls of salad oil, a little red 
 or white pepper, a little salt, yolk of 
 one egg; rub the butter to a cream, 
 add the other ingredients, mix thor- 
 oughly and set away to cool ; spread 
 the bread with this mixture and put 
 in the ham chopped fine. 
 
 Indian Sauce. — Put in a sauce- 
 pan a little stock, together with a tea- 
 spoonful of anchovy sauce, a bit of 
 glaze the size of a walnut, a table- 
 spoonful of curry paste, and a pinch of 
 cayenne. Boil these for five minutes, 
 and then add half a pint of tomato 
 pulp. Mix well, let it boil up, and 
 serve. 
 
 t>essei^ts. 
 
 Fig Pudding. — Six ounces of 
 fresh-grated bread-crumbs, six ounces 
 of suet chopped fine, five ounces of 
 sugar, one-half pound of figs chopped 
 fine, one cup of sweet milk, one-half 
 glassful of brandy, one-half a nutmeg, 
 one-half teaspoonful of soda, one tea- 
 spoonful of cream tartar, and three 
 eggs. Steam three hours and serve 
 with wine sauce. 
 
 Banana Glace. — Make a syrup 
 of two cupful s of sugar, the juice of 
 one lemon, and one-half cupful of 
 water. Do not stir. When it will 
 mold in ice water remove from the 
 fire and pour over six bananas cut in 
 slices one-half inch thick. Cool and 
 
 English Plum Pudding. — One 
 
 pound of seeded raisins, one pound of 
 currants that have been washed and 
 dried, one-quarter pound of citron, 
 one pound of grated bread-crumbs, 
 three-quarters pound of suet chopped 
 very fine, one-half pound of sweet al- 
 monds, one cupful of sugar, one-half 
 pint of milk, one gill of brandy, one 
 teaspoonful of soda, and eight eggs. 
 Dredge the fruit with flour and mix 
 thoroughly. Add the whites of the 
 eggs last, and boil four hours. Serve 
 hot with wine sauce. 
 
 Fig Pudding No. 2. — Three-quar- 
 ters pound of grated bread, one-half 
 pound of best figs, six ounces of suet, 
 six spoonfuls of moist sugar, a tea- 
 spoonful of milk, and a little nutmeg 
 grated. The figs and suet must be 
 chopped very fine. Mix the bread and 
 suet first, then the figs, sugar, and 
 nutmeg, one egg beaten well, and lastly 
 the miik. Boil in a mold four hours. 
 To be eaten with sweet sauce. 
 
 Apple Custard. — Lay a crust on 
 a pie plate; slice on to this apples un- 
 til the plate is filled, then make a 
 custard of four eggs and a quart of 
 milk, quite sweet and flavored to taste, 
 and pour this over the apples. Bake 
 like any pie. 
 
 English Rolled Pudding. — 
 Boiled pastry should be prepared with 
 chopped and sifted suet, instead of 
 lard or butter, but otherwise in the 
 same manner as pie pastry. Roll jam 
 or preserved fruit out into a thin sheet ; 
 spread over a thick layer of fruit, and 
 then, commenciiig at one side, roll 
 carefully until all the fruit is enclosed 
 within the paste; pinch together at 
 the ends and tie up in a strong cotton 
 cloth, then drop into -a pot of boiling 
 water. Serve with sweet sauce. 
 
 Orange Pudding. — Peel and cut 
 into small pieces four large oranges, 
 carefully removing the seeds, and 
 sweeten to taste. Make a custard by 
 boiling one pint of milk and the yolks 
 of three eggs, adding one tablespoon- 
 ful of corn starch dissolved in a little 
 cold milk. When the custard is cold 
 pour over the oranges, and spread 
 over the top the whites of the eggs 
 beaten to a froth with one cupful of 
 
in 0>m©E;M *f^© mMQ>W/ 
 
 HOW TO COOK, 
 
 CALL AT 
 
 HoYT Bros.' 
 
 114 Merf'imack Street^ 
 
 FOR YOUR 
 BEST GOODS AT LOWEST PRICES. 
 
 C. E. AUSTIN," 
 
 DEALER IN 
 
 )iano^, Oi^gan^, ^heet Mu^ic, 
 
 MUSIC BOOKS, AND MUSICAL MERCHANDISE OF 
 EVERY DESCRIPTION. 
 
 Agent for the Guild Celebrated Pianos; also, Sterling, Shoninger, and other 
 
 first-class makes. Old Pianos taken in exchange for new. Piano and 
 
 Organ Repairing, Tuning and Moving. Instruments to rent 
 
 for all occasions. Sheet Music ordered from Boston daily. 
 
 C. E. AUSTIN, 
 
 44 Merrimack and 37 Shattuck Sts., Lowell. 
 
HANDY HOUSEHOLD HINTS. 
 
 19 
 
 sugar. Brown lightly. If the custard 
 is poured onto the oranges while hot, 
 it will give them a bitter, disagreeable 
 flavor. 
 
 Rum Toast. — Beat the yolks of 
 four eggs to a froth, adding a pinch of 
 salt and the juice of two lemons ; dip 
 eight slices of cake in this mixture, 
 and fry to a delicate brown. Boil two 
 cupfuls of sugar and one cupful of 
 water to a syrup ; add two tablespoon- 
 fuls of rum or sherry ; pour over the 
 cake and serve hot. 
 
 Delicious Rice Pudding. — Two 
 quarts of new milk, into which put a 
 small cupful of best rice, one-half cup- 
 ful of sugar, a little grated nutmeg, and 
 one-half teaspoonful of salt. Bake in 
 a slow oven four hours. Serve cold. 
 
 Delicious Dish of Apples. — 
 Take two pounds of apples, pare and 
 core them, slice them into a pan, add 
 one pound of loaf sugar and the juice 
 of three lemons; let them boil about 
 two hours, turn into a dish, and serve 
 with thick cream. 
 
 Brown Betty. — Cut into thin 
 slices several large apples, have ready 
 a buttered pudding dish; put into this 
 a layer of grated bread-crumbs, then a 
 layer of sliced apples ; over these 
 sprinkle sugar, and so on alternately, 
 bread, apples, sugar, until pudding 
 dish is full, letting the top be of bread- 
 crumbs; on this place three large 
 lumps of butter, put in oven, and bake 
 brown. Serve hot with butter and 
 sugar sauce. 
 
 lees. 
 
 Lemon Ice. — Juice of six lemons, 
 juice of one orange, three and one- 
 half cupfuls of sugar, five cupfuls of 
 water, whites of two eggs whipped to 
 a froth. Beat together and freeze the 
 same as ice cream. 
 
 Pistachio Cream. — Scald one 
 pound of pistachio nuts and remove 
 the skins; pound them, a few at a 
 time, in a mortar, adding rose-water. 
 Take two quarts of sweet cream, add 
 one pound of sugar, then gradually 
 add the pistachio paste. Give the 
 mi.xture one boil up, flavor with al- 
 mond extract, and freeze. 
 
 Strawberry Ice Cream. — Dis- 
 solve two tablespoonfuls of gelatine 
 in a cupful of hot milk, then cool ; 
 whip one pint of cream to a stiff froth ; 
 mash one box of nice, fresh strawber- 
 ries with one pint of sugar ; mix all 
 together and freeze. 
 
 Pizzini's Ice Cream. — Make a 
 custard of two quarts of milk, five 
 eggs (leaving out the whites of two), 
 three-quarters of a pound of sugar, 
 and two spoonfuls of arrow-root. 
 After the cream has commenced freez- 
 ing, beat the whites of the eggs to a 
 froth, and stir them into the partially 
 frozen cream, and finish freezing. 
 
 Philadelphia Ice Cream. — To 
 every quart of milk use one pint of 
 sweet cream and two tablespoonfuls 
 of arrow root ; sweeten to taste, and 
 flavor with vanilla. 
 
 Coffee Ice Pudding. — Pound 
 two ounces of fresh-roasted coffee in 
 a mortar, but do not reduce them to a 
 powder; put them into a pint of milk 
 with six ounces of loaf sugar ; boil up, 
 then leave it to get cold ; strain it on to 
 the yolks of six eggs in a double sauce- 
 pan and stir over the fire till the cus- 
 tard thickens. When quite cold work 
 into one and one-half gills of cream 
 whipped to a froth ; freeze it, lay it in 
 a plain mold, and set in ice till wanted. 
 
 Cake. 
 
 Layer Cake. — One coffee-cupful 
 of bjutter (packed), two coffee-cupfuls 
 of powdered sugar, one coffee-cupful 
 of water, five eggs, whites and yolks 
 beaten separately ; four (very scant) 
 cupfuls of flour, through which one 
 heaping teaspoonful of soda and two 
 heaping teaspoonfuls cream of tartar 
 have been sifted. Be very careful and 
 not get in too much flour. 
 
 Spice Cake.— Mix one cupful of 
 butter, one cupful of sugar, one and a 
 half cupfuls of molasses together ; next, 
 four eggs well beaten and one cupful 
 of sweet milk, two teaspoonfuls of 
 cinnamon and two of cloves, one whole 
 large nutmeg, three cupfuls of flour, 
 through which have been well mixed 
 one teaspoonful of soda and two of 
 
[l ow to ina\B GhocofetB Gfean}^ 
 
 Boil one cupful of Molasses and two cupfuls of sugar ten minutes 
 
 Molasses 45 cts. a gallon at Kendall's, 199 Central Street then 
 
 add butter the size of an egg Best Butter 25 cts. a pound, at Ken- 
 dall's, 199 Central Street one-half pound chocolate, and one large 
 
 tablespoonful of flour. Boil 20 minutes. 
 
 1-8 Barrel best Haxall Flour for 75 cts., at 
 
 A. B. KENDALL'S, 199 Central Street. 
 
 Roast Beef 5 to 12 cts. a pound. Best Round Steak, 2 pounds 
 for 25 cts., at 
 
 KEN DALL'S, 
 
 199 Central Street. 
 
 Read DR. FOLSOM'S adv. on the following page. 
 
 All the Cooks 
 
 AND HOUSEWIVES 
 
 SHOULD BUY THEIR SHOES 
 
 No. II East Merrimack Street. 
 
 Ladies' Daisy-Fitting Kid Button Boots, 75 Cts. 
 Ladies' Grain Button Boots, 90 Cts. 
 
 Ladies' Dongola Kid Boots, only $1.50, 
 Ladies' French Kid Button Boots, with worked button-holes 
 only $2.75; regular price, $4.50. 
 
 We are closing out, and the goods must be sold. 
 
 Wm. Wade, II East Merrimack Street. 
 
 1 
 
HANDY HOUSEHOLD HINTS. 
 
 21 
 
 cream of tartar. Bake in a dripping pan 
 which you use for meats. When done 
 let it cool before removing from the 
 pan ; cut in squares. Rich and deli- 
 cious. 
 
 Shre^wsbury Cakes. — Two cup- 
 fuls of butter, one pint of sugar, three 
 pints of flour, four eggs, one-half tea- 
 spoonful of mace. Roll the mixture 
 very thin, cut into cakes, and bake in 
 a quick oven. Not a pa7-ticle more 
 flour than what is given above should 
 be used. It should be made in a cool 
 room. Will keep a long time if kept 
 in a stone jar. 
 
 Nut Cake. — Two cupfuls of sugar, 
 one cu]:!ful of butter, three cupfuls of 
 flour, one cu|)ful of cold water, four 
 eggs, two cuiiiuls of nuts (either hick- 
 ory or walnuts), one teaspoonful of 
 soda, and two teas])oonfuls of cream of 
 tartar. Cream butter and sugar, beat 
 eggs separately ; add the nuts, well 
 dredged, last of all. 
 
 Fairy Gingerbread. — One cupful 
 of butter, two cupfuls of sugar, one 
 cupful of milk, four cupfuls of flour, 
 three-quarters teaspoonful of soda dis- 
 solved in hot water, one teaspoonful 
 of ginger. Turn baking-pans upside 
 down and spread the mixture very 
 thin. Cut in squares, while hot, with 
 a knife, and slip off. 
 
 [The five preceding recipes are 
 from an exceptionally fine cook, and 
 are trustworthy.] 
 
 Cheap Fruit Cake. — One cupful 
 of butter, one-half cupful of sugar, 
 two cupfuls of molasses, one cupful of 
 milk, three cupfuls of flour, two tea- 
 spoonfuls of baking powder, one tea- 
 spoonful each of nutmeg and cinna- 
 mon, one cui)ful of currants, one cupful 
 of raisins. Bake nearly two hours in 
 a moderate oven. 
 
 Raised Doughnuts. — One and 
 one-half cupfuls of flour, one-fourth 
 cupful of hop yeast, warm milk enough 
 to make a thin batter, and let it rise 
 overnight; in the morning add a tea- 
 spoonful of salt, a cupful of sugar, 
 two-thirds teaspoonful of soda, four 
 spoonfuls of melted lard (not boiling 
 hot), nutmeg. Mix as soft as can be 
 rolled, and use a circular cutter, or 
 cut in strips and twist them. 
 
 Crullers. — Four eggs, four spoon- 
 fuls each of melted butter and sugar, 
 a piece of soda the size of a pea, dis- 
 solved in a spoonful of sweet milk, 
 and flour enough to roll hard. Cut in 
 strips one-half inch wide, and wind 
 these about pieces of hard wood four 
 inches in circumference and six inches 
 long, pressing down the ends. Fry in 
 hot lard, let them stand a moment, 
 then, with a knife, loosen and slip off 
 the stick. Sprinkle with sugar. 
 
 Orange Cake. — One-half cupful 
 of butter; stir to a cream; then grad- 
 ually add two cupfuls of powdered 
 sugar. Beat separately the yolks and 
 whites of five eggs, reserving the 
 whites of two for the frosting. Stir 
 the yolks with the butter and sugar, 
 and then add the grated rind of an 
 orange and all the juice except one 
 tablespoonful and one-half cupful of 
 cold water. Mix two teaspoonfuls of 
 baking powder with two and one-half 
 cupfuls of flour, and sift twice; stir 
 the flour in gradually and beat well, 
 then add the whites of the eggs, 
 beaten to a stiff froth; bake in layers. 
 Use the whites of the two eggs and 
 the spoonful of orange-juice reserved 
 from the cake to make frosting to put 
 between and on top of the cake. It 
 will req-uire about two small cupfuls 
 of powdered sugar. 
 
 Rice Cake. — Pick and wash, in 
 two or three waters, a couple handfuls 
 of rice, and put it to cook in rather 
 less than one quart of milk, sweetened 
 to taste, with the addition of the thin 
 rind of one lemon cut in one piece, 
 and a small stick of cinnamon. Let 
 the rice simmer gently until it is quite 
 tender and has absorbed all the milk. 
 Turn it out into a basin to get cold, 
 and remove the lemon rind and cinna- 
 mon ; then stir into it the yolks of 
 four eggs and the white of one ; add a 
 small quantity of candied citron cut 
 into small pieces. Buttqr and bread- 
 crumb a plain cake mold ; put the 
 mixture in it and bake in a quick oven 
 for half an hour. 
 
 Snow Cake. — Three-fourths cup- 
 ful of butter, two cupfuls of sugar, 
 one cupful of milk, one cupful of corn 
 starch, two cupfuls of flour, one and 
 
f/lINLESS « iENTISTRY. 
 
 DR. J. M. FOLSOM, 
 
 Painless Surgeon Dentist, 
 
 188 Central Street, cor. Tyler Street, 
 
 LOWELL, MASS. 
 
 4 
 
 The most sensitive teeth filled without pain. 50 per cent, extracted without *' 
 pain. lU-fttting plates made to fit perfectly. Dr. Folsom's Fashionable Teeth 
 are more popular than ever. Call and see them. 
 
 Also, call on the Doctor's neighbor, KENDALL, whose ad. is on preceding ." 
 page. 
 
 HENBY J. MAILLOUX'S 
 
 Recipe for Making Fig Candy. 
 
 Boil one cupful of sugar with one-third cupful of water until of an amber color 
 [Best Fig Candy, 20 cts. a pound, at 2-jg Merrimack Street) without stirring. 
 {Rest Mixed Candy, 20 cts. a pound, at 2'^g Merrimack Street). Add one- 
 fourth teaspoonful of cream of tartar just before removing from the fire ; [Choc- 
 olate Creams, only 20 cts. a pound, at 2yg Merrimack Street ; Cream Dates, 20 
 cts. a pound) then wash the figs, cut open and lay in a flat dish ( We make Candy 
 fresh daily at 2yg Merrimack Street) and pour the candy over them. ( We sell 
 Fruits cheap at 
 
 279 ®DRR1(D/ICK STREET. 
 
 I 
 
HANDY HOUSEHOLD HINTS. 
 
 23 
 
 one-half teaspoonfuls of baking pow- 
 der ; mix corn starch, fiour and baking 
 powder together ; add the butter and 
 sugar alternately with the milk ; lastly, 
 add the whites of seven eggs ; flavor 
 to taste. 
 
 Coffee Cake. — Work into a quart 
 of dough a rounded tablespoonful of 
 butter, half cupful of sugar and a cupful 
 of dried currants ; work in flour suf- 
 ficient for dough, make in small rolls, 
 dip in melted butter, place in pans 
 and let rise half an hour. Bake. 
 
 Berkshire Rusks. — One cupful 
 of sweet milk, one of yeast, one of 
 flour; set over night; in the morning 
 add half a cupful of sugar, half a cup- 
 ful of butter, rubbed together; two 
 eggs ; reserve the white of one, beaten 
 to a froth, to spread over the top 
 when the rusks are raised and ready 
 to bake. 
 
 White Cake. — Take the whites 
 of two eggs, a little less than a cupful 
 of butter, one cupful of pulverized 
 sugar, one and one-half cupfuls of 
 flour, one-half cupful of sweet milk, 
 one-half teaspoonful of soda, one tea- 
 spoonful of cream of tartar in the 
 flour, and a little lemon. This cake, 
 baked in small round tins and with 
 powdered sugar sprinkled over the 
 top, makes a pretty relief to the stereo- 
 typed slices. 
 
 Corn-Starch Cake. — Two cup- 
 fuls of sugar, three eggs, two-thirds 
 cupful of butter, one cupful of sweet 
 milk, one cupful of corn starch, two 
 teaspoonfuls of cream of tartar, one tea- 
 spoonful of saleratus, flour enough to 
 make a stiff batter; sift corn starch 
 with flour. Season to taste. 
 
 Candies. 
 
 Fig Candy. — Boil one cupful of 
 sugar with one-third cupful of water 
 until of an amber color, without stir- 
 ring, and add one-fourth teaspoonful 
 of cream of tartar just before remov- 
 ing from the fire. Wash the figs, cut 
 open and lay in a flat dish, and pour 
 the candy over them. 
 
 Butter Taffy. — One-quarter cup- 
 ful of butter, two cupfuls of light- 
 
 brown sugar, four tablespoonfuls of 
 molasses, two tablespoonfuls of vine- 
 gar, two tablespoonfuls of water. 
 Boil till it is brittle in water; pour 
 into pans and cool. 
 
 Chocolate Caramels. — Boil one 
 cupful of molasses and two cupfuls of 
 sugar ten minutes, then add butter the 
 size of an egg, one-half pound of 
 chocolate, and one large tablespoonful 
 of flour, and boil twenty minutes. 
 
 Molasses Candy. — Two cupfuls 
 of molasses, one tablespoonful of 
 sugar; stir occasionally while boiling, 
 and before taking from the fire add 
 a small piece of butter and one-third 
 teaspoonful of soda. Pour into but- 
 tered tins and pull when cool enough. 
 
 Ice Cream Candy. — To two cup- 
 fuls of granulated sugar add one half 
 cupful of water, one-fourth teaspoonful 
 of cream of tartar dissolved in water 
 when it boils, and boil ten minutes 
 without stirring; before taking from 
 the stove, add butter half the size of 
 an egg, and pull it as hot as possible, 
 flavoring with checkerberry, lemon, or 
 vanilla, while working it. 
 
 Butter Scotch. — Take three 
 pounds of best brown sugar and boil 
 with one and one-half pints of water 
 until the candy hardens in cold water, 
 then add one cupful of fresh butter, 
 which will soften the candy ; boil again 
 a few minutes, and pour into trays. 
 Flavor with lemon if desired. Cut in 
 small squares. 
 
 Cream Walnuts. — Into the white 
 of one egg stir sufficient white sugar 
 to make it stiff enough to work easily, 
 and flavor with vanilla. Boil two 
 tablespoonfuls of sugar and half as 
 much water about four minutes ; dip 
 the walnuts in this, then place a little 
 of the cream between the halves of 
 the nuts. A tablespoonful of melted 
 chocolate added to half the cream will 
 make chocolate cream walnuts. 
 
 Hoarhound Candy. — Make with 
 hoarhound herb a strong tea, sweeten 
 quite strongly with sugar, and boil 
 until quite stiff. Skim carefully and 
 pour into a tin pan to cool. When 
 partially cooled mark off into squares 
 of convenient size. This candy is 
 excellent for coughs. 
 
Parlando, Partantc. 
 
 rit. 
 
 "^ 
 
 t^ 
 
 nm^"^^^^ 
 
 roll - Ing years shall cease to 
 
 ^^fi^m 
 
 shall cease to move. 
 
 t 
 
 THAT THE KHABE IS THE KINB OF PIAHOS, 
 
 We sell other reliable makes at lowest possible prices and liberal terms. 
 Our references are our patrons for the past thirty years. Our firm name has 
 always been and will remain 
 
 W. S. Foote & Co., 277 Merrimack St., Lowell. 
 
 at-e:! 
 
 Has come to the front. Every pur- 
 chaser is a new friend. The millers 
 claim it to be the best Flour ever pro- 
 duced, and rely for success solely on 
 the ground of superiority. Only those 
 who never used it fail to praise it. 
 
 We deliver it at your house, or allow 
 25 cts. per barrel for express when 
 going outside our delivery limits. 
 
 We keep in stock a full line of 
 GROCERIES, CANNED GOODS, 
 etc. Local agents for HEALTH 
 FOOD CO. PRODUCTS. 
 
 BOSTON BRANCH GROCERY, 
 197 Middlesex Street, opp. Northern Depot, 
 
 LOWELL. 
 
 Telephone 32-3. 
 
I 
 
 HANDY HOUSEHOLD HINTS. 
 
 25 
 
 Helpful Hints 
 
 Soup should not be set away in iron 
 vessels. 
 
 There is no surer preventive of 
 morning headaches than a well-ven- 
 tilated sleeping apartment. 
 
 Try washing tin-ware in hot suds 
 water occasionally to restore its pris- 
 tine brilliancy. 
 
 Ammonia is useful in cleansing sil- 
 ver-ware. 
 
 It is said that a bit of alum in the 
 mouth, before taking nauseous medi- 
 cine, will prevent any unpleasant 
 taste. 
 
 Rock alum boiled in strong lye, in 
 the proportion of an ounce to a pint, 
 is a brightening wash for brass orna- 
 ments. 
 
 To prevent shrinkage in flannels, 
 use quite zuarm, soft water for wash- 
 ing. Make a suds of soft soap, or 
 shaved bar soap, and turn the gar- 
 ments before wetting them. Squeeze 
 rather than rub out the dirt, rinse in 
 plenty of warm water, and dry quickly. 
 If they are smoothed with an iron, 
 let it be done on the wrong side. 
 
 The useful chamois skin is easily 
 cleansed. Rub into it plenty of soft 
 soap, then lay it for a couple of hours 
 in a weak, but warm solution of soda 
 water; rub until it is quite clean, and 
 rinse in warm water in which soda 
 and hard soap have been dissolved. 
 Dry in a rough towel, then pull into 
 shape and brush. 
 
 Flannel that has grown yellow by 
 repeated washing will whiten consid- 
 erably if left out of doors on a cold 
 night. 
 
 Keep ap])les in a dry place, as 
 cool as possible without freezing. 
 
 Keep your brooms in the cellar- 
 way to keep soft and pliant. 
 
 Keep cranberries under water in 
 the cellar; change the water monthly. 
 
 Keep flour cool, dry, and securely 
 covered. 
 
 Keep glass clean with a mixture of 
 one quart of water and one table- 
 spoonful of ammonia. 
 
 Keep an account of all supplies, 
 with cost and date of purchase. 
 
 Economise time, health, and means. 
 
 A DISH of hot water set in the oven 
 prevents cake scorching. 
 
 Gr.\nulated sugar is the best for 
 general family use. 
 
 Equal parts of Japan and green 
 tea are as good as English Breakfast. 
 
 A CEMENT of ashes, salt, and water 
 is excellent for cracks in stoves. 
 
 ZiNC-LiNED sinks are better than 
 wooden ones. 
 
 A LITTE bag of mustard laid on 
 the top of the pickle jar will prevent 
 the vinegar from becoming moldy if 
 the pickles have been put up in vine- 
 gar that has not been boiled. 
 
 Sunshine on mirrors will injure 
 their lustre, therefore do not hang 
 opposite a door or window. 
 
 Red ants will never be found in 
 closets or drawers if a small bag of 
 sulphur is kept in those places. 
 
 If the saucepan in which milk is to 
 be boiled be first moistened with 
 water, it will prevent the milk from 
 burning. 
 
 Should the varnish on a piano 
 tarnish or become cloudy, wipe with 
 chamois skin or soft cloth dampened 
 with wat*i-, then with a dry soft cloth. 
 Next rub the surface thoroughly with 
 a few drops of sweet oil and turpen- 
 tine, and then remove these by rub- 
 bing. Sandpaper will whiten ivory 
 knife-handles that may have become 
 yellow with use and age. 
 
 A Pomade for the Hands. — 
 For a very nice pomade for the hands 
 scrape off equal quantities of sper- 
 maceti and pure beeswax, cover with 
 sweet oil, and simmer until it becomes 
 liquid in a small china pot, cuj:), or 
 jar ; add a few drops of rose-water 
 and mix with the other ingredients. 
 When well blended, take it from the 
 fire and let it set firm in the cup in 
 which it has been melted. Rub this 
 well into your hands on retiring, and 
 wear a pair of soft kid gloves. In the 
 morning wash them with oatmeal or 
 almond j^owder. 
 
 To Egg Buyers. — La N'attcre 
 asserts that the age of eggs can be 
 accuratelv determined by the follow- 
 ing method : Dissolve two ounces of 
 kitchen salt in a pint of water. A 
 fresh laid egg if put in this solution 
 
Pearl Harmon, 
 
 264 Merri mack St., Lov/ell, 
 
 TAKES UP, SHAKES. AND LAYS 
 
 WOOL CARPETS for $1.25 
 
 AND 
 
 TAPESTRIES for $1.75. 
 
 Carpets Sewed and Refitted at Lowest Prices. 
 
 Special Prices for Church and Office Work. 
 FURNITURE PACKING done at short notice, in best possible 
 manner ; also, Moving and Shipping Goods. 
 
 FINEST -IN THE CITY, 
 
 ^ 
 
 .ACKNOWLEDGED BY .VLT, AS THE 
 
 DADING iiALLDRY IN IcOWDLL 
 
 INSTANTANEOUS PROCESS USED EXCLUSIVELY. 
 
 CHILDREN'S PICTURES A SPECIALTY, 
 
 OUR CRAYON PORTRAITS ARE THE BEST, 
 
 A N D IP R I C E S iT HIE LOWEST. 
 
HANDY HOUSEHOLD HINTS. 
 
 27 
 
 will sink to the bottom ; one laid a 
 day previous will not quite reach the 
 bottom ; an egg three days old will 
 swim in the liquid, and one older will 
 float on the surface, projecting itself 
 above the water more and more in 
 proportion to its age. 
 
 Some Uses of an Egg. — For 
 burns and scalds nothing is more 
 soothing than the white of an egg, 
 which may be bound over the wound. 
 It is softer as a varnish than collodion, 
 and being always at hand, can be easi- 
 ly applied. It is also more cooling 
 than the sweet oil and cotton which 
 were formerly supposed to be the sur- 
 est application to allay the smarting 
 pain. The egg is considered to be 
 one of the best of remedies for dysen- 
 tery. Beaten up slightly with or with- 
 out sugar, and swallowed at a gulp, it 
 tends, by its emollient qualities, to 
 lessen the inflammation of the stomach 
 and intestines, and by forming a trans- 
 ient coating on these organs to ena- 
 ble Nature to resume her healthful 
 sway over a diseased body. Two or 
 at most three eggs per day would be 
 all that are required in ordinary cases ; 
 and since egg is not merely medicine, 
 but food as well, the lighter the diet 
 otherwise and the quieter the patient 
 is kept, the more certain and rapid 
 is the recovery. 
 
 To Remove Ink Stains. — A 
 solution of oxalic acid has been used 
 for removing ink stains from cotton, 
 linen, or the fingers, but it is attended 
 with the danger of injuring textiles 
 and the skin. A much safer and bet- 
 ter treatment of ink or rust stains 
 consists of the application of two 
 parts of powdered cream of tartar, and 
 one part of finely ]3owered oxalic acid. 
 Shake the ingredients well together 
 and apply the powder with a dry rag 
 to the dampened stain ; when the spot 
 has disappeared the part should be 
 well washed. To remove ink stains 
 from paper, make a solution of fresh 
 muriate of tin, two drams ; water, 
 four drams; and apply with a camel's 
 hair brush. 
 
 Moth Preventive. — The follow- 
 ing recipe for keeping moths out of 
 clothing is a favorite in some families: 
 
 Mix half a ]iint of alcohol, the same 
 quantity of spirits of turpentine, and 
 two ounces of camphor. Keep in a 
 stone bottle, and shake before using. 
 The clothes or furs are to be wrapped 
 in linen, and crumpled-up pieces of 
 blotting-paper dipped in the liquid are 
 to be placed in a box with them, so 
 that it smells strong. This requires 
 renewing about once a year. 
 
 Buffalo Bugs. — A correspondent 
 iA Good I/oHsekecping TunwouncGd a few 
 months ago that she had discovered 
 an agent for the destruction of the 
 buffalo or carpet bug, believed to be 
 equally effectual in destroying moths, 
 cockroaches and other insect vermin 
 that infest our houses. The remedy 
 is borax, saltpetre, and camphor in 
 equal parts, powdered and combined 
 and sprinkled about the haunts of the 
 vermin. Neither of these ingredients 
 alone will accomplish the work ; com- 
 bined they are all-powerful. We 
 k7iow this remedy is effective in ban- 
 ishing cockroaches and water-bugs, 
 and doubt not it will prove equally a 
 terror to moths and other insect pests 
 of the household. 
 
 f^eady l^emedies. 
 
 Bleeding at the Nose. — Keep 
 erect, or nearly so. Do not bend over 
 a basin ; have nothing tight about the 
 neck. Apply cold water or ice to the 
 back of the neck and root of the nose. 
 If the bleeding continues, take a long 
 strip of rag, push it gently into the 
 bleeding nostril with a pencil or pen- 
 holder, and work it up by degrees till 
 the nostril is filled. The blood will 
 clog about it and stop. 
 
 A Bruise. — In case of a bruise you 
 must avoid the tendency to inflamma- 
 tion. Bathe it freely in warm water, 
 and afterwards apply cold vinegar and 
 water every hour, for a day or two; 
 or if you have a tincture of arnica 
 present, rub with it. Cold water 
 poured from a height, two or three 
 times a day, is good. 
 
 Sprains. — Keep the injured part 
 quiet and raised; lie or sit down, and 
 apply cold water to allay the inflam- 
 
OFPUTT & WHITAKBR, 
 
 DEALERS IN 
 
 Carpets, Furniture, 
 
 HOUSEKEEPING GOODS, 
 
 AND ALL KINDS OF 
 
 COOKING AND -PARLOR STOVES, 
 
 ^ 19 and 21 Market St., 
 
 LOWELL, MASS. 
 Geo. K. Offutt. David Whitaker. 
 
 C. A. Manning, M. D. 
 
 SPAULDINC'S BLOCK, 
 
 No. 48 Central Street, Room No. 10. 
 
 LOWELL, MASS. 
 
 Office Hours: 9 to 10 a. m., 2 to 4 and 7 to 9 p. m., Sundays excepted. 
 
 Special attention given to rhe treatment of Chronic Diseases. Humors, | 
 Throat and Lung, Uterine, Rectal, Kidney, and Renal Diseases scientifically] 
 treated, and satisfaction guaranteed. 
 
HANDY HOUSEHOLD HINTS. 
 
 29 
 
 mation. Afterwards apply arnica. If 
 there is much heat, apply rags wet in 
 witch-hazel. When the violent effects 
 have passed away, a gentle motion of 
 the parts may be begun ; keep the 
 joint tightly bandaged. 
 
 Frost Bite. — Never apply heat, 
 but gradually restore the circulation 
 by friction with ice or snow, and then 
 water with a little spirits in it. Poul- 
 tice well if there is much inflammation. 
 
 Mustard Plaster. — Take equal 
 c[uantities of mustard and rye or wheat 
 flour, mix together thoroughly, and 
 add as much cold water as may be re- 
 quired to make a soft mass. Spread 
 the mixture evenly over a piece of 
 muslin, and over the surface of the 
 plaster put a piece of gauze to jirevent 
 the mustard from adhering to the skin. 
 For a child make half strength, using 
 only one-quarter mustard and three- 
 quarters flour. Look at the skin un- 
 der the plaster every few minutes, and 
 as soon as any decided redness appears, 
 instantly remove the plaster. On no 
 account allow it to remain sufficiently 
 long to produce a blister. 
 
 Bites and Stings. — Cologne, or 
 any ordinary spirits, may be applied 
 to bites of bugs, fleas, gnats, or mos- 
 quitoes. Their attacks may be ward- 
 ed off by such perfume as lavender, 
 quassia, wormwood, gentian, or cam- 
 phor. In the case of honey-bee stings 
 extract the sting with a pair of twee- 
 zers. Bee-stings in general may be 
 treated with turpentine, hot vinegar, 
 hartshorn, or spirits. Soap and cam- 
 phor liniment are good to remove 
 swelling. 
 
 Flaxseed Poultice. — Make a 
 thick paste of flaxseed meal and cold 
 water, heat the mixture, and add a 
 small piece of lard to prevent it ad- 
 hering to the part. Apply as hot as 
 possible. 
 
 Bread-and-water Poultice is 
 made by dipping a piece of bread, 
 after the crust has been removed, into 
 warm water. Lift it out at once and 
 apply hot. 
 
 Bread-and-milk Poultice is 
 made l)y removing the crust from a 
 stale piece of bread and crumbling 
 the inner part into a bowl. Pour on 
 
 enough sweet milk to cover it and sim- 
 mer on the fire, stirring till the bread is 
 dissolved. Apply hot as can be borne. 
 
 Sand-bag. — A bag of hot sand for 
 artificial heating purposes will retain 
 the heat much longer than hot water. 
 
 Egg Toast for Invalids. — Beat 
 the yolks of four eggs and the whites 
 of two thoroughly, and mix them with 
 two tablespoonfuls of butter; put this 
 in a small saucepan and set it over the 
 fire, stirring in one direction until 
 thoroughly hot. Have ready some 
 thin slices of bread delicately toasted, 
 and spread with the mixture of egg, 
 and serve very hot. Or, put three 
 ounces of butter into a bowl, and 
 stand the latter in boiling water until 
 it becomes liquid. Now add four 
 well-beaten eggs to this, pour into a 
 saucepan and set it over a slow fire, 
 moving it around in one direction until 
 heated; it must not be allowed to boil. 
 As soon as warm pour it back and 
 forth from the saucepan to the bowl 
 until thoroughly hot. Have ready 
 some nicely toasted bread, and spread 
 this over while hot. 
 
 For Rheumatism. — Grace Court- 
 land, " the prophetic witch of Wall 
 street," says : " My remedy for acute 
 rheumatism is one ounce of saltpetre 
 in one pint of brandy, taken in tea- 
 spoonfuls three or four times a day." 
 
 The Sick-Room. — The sick-room 
 should have plenty of fresh air ; this 
 is especially so in case of fevers. An 
 inch at the top of a window and an 
 inch at the bottom may be allowed, 
 even in cold weather. Sick persons 
 will not take cold any quicker than 
 well ones, if the draught does not 
 strike them. Where there are win- 
 dows in the opposite sides of a room, 
 the task of ventilation is easier; but 
 there must be greater care with the 
 draughts. If the bed is where a 
 draught can not be avoided, cover the 
 patient up and let ventilation take 
 place, at least three times a day. 
 Keep the inside air as pure as that 
 outside, without chilling the patient. 
 A fire in the sick-room, to take off the 
 chill, will enable one to give it full 
 ventilation. 
 
 Carpets are a disadvantage on the 
 
-M:A KINB IvINE OF3|e<- 
 
 Duplex Lamps, Library Lamps, 
 
 ETCHED, CUT, and FANCY-COLORED GLOBES, 
 
 CAN BE FOUND AT 
 
 ^,, H. R. BARKER'S, ,, 
 
 8 and lO Ceotral Street 
 
 ALSO, GAS COOKING STOVES. 
 PLAIN AND COVERED RUBBER TUBE FOR GAS USE. 
 
 Stop ! Read ! 
 
 THE BEST PLACE IN THE CITY TO BUY 
 
 CATHOLIC PRAYER BOOKS, 
 
 AND OTHER OBJECTS OF PIETY, IS AT 
 
 79 EAST MERRIMACK STREET. 
 
 Those who want any thing that we have not got, we can send and get it at the 
 shortest notice. Some special bargains to those who favor us with a call. 
 
 MRS. FRANCES LAROSE - - Proprietress. 
 
HANDY HOUSEHOLD HINTS. 
 
 31 
 
 floors of sick-rooms. In any case of 
 contagious disease or fever it would be 
 best to take the carpet off. If not, 
 clean well first, and afterwards. 
 
 Sick people like to be clean. They 
 enjoy a wash. They can be washed 
 nicely by sponging, or by using a rag 
 judiciously. Care must be taken not 
 to expose too much of the skin at 
 once. Let the water be tepid. Do not 
 withhold soap. Rub each portion 
 washed right well with a coarse towel. 
 Vinegar added to the water makes it 
 more refreshing. A bay-rum bath is 
 an excellent tonic for sick folk. 
 
 Never shut the sunlight from a sick- 
 room; light is next to air in healing 
 virtue. Of course there are certain 
 affections of the eyes that require ex- 
 clusion of light ; but healing comes 
 where light sheds its radiance. 
 
 Avoid noises, and especially the dis- 
 turbing kind. Every patient is sensi- 
 tive to some kind of a noise more than 
 another. Never awaken a sleeping 
 patient for any purpose, unless the 
 physician requires it. Sleep is the 
 best medicine in Nature. 
 
 Do not go to the bedside with a sour 
 face, and never whisper with the phy- 
 sician or friends in the sick-room. 
 
 All appearance of haste is painful 
 to the sick. Do things quickly, by 
 knowing what to do and how to do 
 
 them ; but do them quietly and with- 
 out fuss and hurry. A patient will 
 pick out and rely on a cool-headed, 
 quiet, prompt person every time. 
 
 Do not bother a sick person when he 
 is doing any thing, nor interrupt him 
 when speaking. Neve** lean against, 
 sit upon, or shake the bed upon which 
 a sick person lies. 
 
 Never read to the sick except when 
 they ask it ; then read what they crave, 
 and do it slowly and distinctly. 
 
 Give a little variety to the room by 
 occasionally changing things. If flow- 
 ers are craved, get them, but beware 
 of the effect of very sweet perfumes. 
 
 Give little food at a time, but often, 
 if it is craved. As a rule, sick folk 
 have slow appetites in the morning. 
 You can sustain them, till they get a 
 desire for something substantial, by 
 giving them a little tea or light broth. 
 
 Never leave untasted food at the 
 patient's bedside from meal to meal. 
 Sight of what is not craved is repel- 
 lant. 
 
 Do not fill a patient's plate. Have 
 tempting quantities temptingly pre- 
 pared and served. Cook with care. 
 
 As a rule you can afford to give a 
 patient a little of whatever is craved, 
 unless the physician forbids. Some- 
 times the craving is morbid ; then you 
 can refuse to gratify it. 
 
 WE RESPECTFULLY CALL YOUR ATTENTION TO 
 OUR ENGRAVING DEPARTMENT, WHERE WE WILL 
 BE PLEASED TO SHOW YOU OUR SAMPLES OF THE 
 LATEST STYLES IN WEDDING AND PARTY INVITA- 
 TIONS AND VISITING CARDS; ALSO, MONOGRAMS, 
 CRESTS, AND COATS-OF-ARMS, SUITABLE FOR PAPER 
 AND ENVELOPES. 
 
 ALL KINDS OF COMMERCIAL ENGRAVING AND 
 PRINTING EXECUTED IN THE BEST MANNER. 
 YOURS TRULY, 
 
 S. W. HUSE & CO., 
 VOX POPULI PRESS, LOWELL, MASS. 
 
m 
 
 n 
 
 P 
 
 Ll Lil 
 
 EtS, 
 
 We have constantly on hand and for sale, in large 
 and small quantities, many articles now considered 
 indispensable in well-regulated families, and call your 
 attention to a few, viz. : — 
 
 AMMONIA, of full strength. GLYCERINE, chemically pure. 
 
 BENZINE, doubly deodorized, for cleaning cloths, gloves, or most delicate 
 fabrics. 
 
 ALCOHOL, ninety-five per cent. 
 
 GUM ARABIC, white and common. 
 
 GUM CAMPHOR, pure refined. 
 
 WAX, sperm and paraffine. 
 
 BEES' "WAX, white and yellow. 
 SAL SODA. COPPERAS. 
 
 CHLORIDE OF LIME. DISINFECTANT. 
 
 SULPHUR. BRIMSTONE. 
 
 POTASH. LIME, &c. &c. 
 
 SOLUBLE BLUE. A prepared Dry Blue, soluble in water. One-quarter 
 pound will produce the Best Liquid Blue, in sufficient quantity to last a 
 family one year. Would have been recommended without doubt by 
 Miss Parloa had she done washing instead of diplomatic puddings. 
 
 STOVE LINING. An excellent article, as it saves time, trouble, and ex- 
 pense. A little of it in the house enables one to repair a cracked or 
 broken lining without trouble or delay. We have sold tons of it, and 
 it gives universal satisfaction. 
 
 SOAPS, for laundrv and house use. 
 
 O. B. COBURN & 00. 
 
 35 Market Street. 
 
J. %immMiLi. mmMn 
 
 WHOLESALE AND RETAIL DEALER IN 
 
 FRESH and 
 
 PICKLED 
 
 OYSTERS, CLAMS, LOBSTERS, etc. 
 
 ^ 
 
 mm m immmm mmm at reduces rates. 
 
 Telephone 126-3. 
 
 I O'SULLIVAN BROS. 
 
 SOLE AGENTS IN LOWELL FOR 
 
 SOFT SHOES 
 
 FOR 
 
 TENDER FEET 
 
 NOISELESS, 
 
 WELL FiniNS. 
 
 ELEGANT. 
 
 Made in Button, Con- 
 gress, and Lace; also in 
 Oxford Tie and Slippers 
 for house wear. Try 
 them and you will have 
 no other. 
 
 Perfect Fit Guaran- 
 teed. 
 
 O'SULLIVAN BROS., 
 
 194 & 196 Merrimack Street 
 
UOUH BOO 
 
 V sent to any ad. 01 4 489 779 1 # 
 
 of Tuuo^Cent Stamp, by 
 
 HEALTHFUL U QUID substitute: 
 
 FOR 
 
 TOOTH POWDER 
 
 KEEPS THE TEETH WHITEJHE BREATH SVKET 
 ANDTHEGUMS HEALTHY 
 
 CONTAINS NO GRIT. NO ACID 
 NOR ANYTHING INJURIOUS. 
 
 DIRECTIONS 
 
 DIP THE BRUSH IN WATER, SPRINKLE^ON A FEW 
 
 DROPS Or^'RuBI rOAM^AND APPLY IN THE USUAL MANNER 
 
 PRICE 2 5* A BOTTLE 
 
 PUT UP BY. 
 
 E.V/. HOYX e. CO. 
 
 PRO PR I e TORS -OF 
 
 HOYTS GERMAN COLOGNE. 
 
 E. m. JlOVT & CO., 
 
 LOWELL, MASS.